The chia acts as a coagulant for the crackers, acting as a substitute for eggs, cheese, or oils. These are low calorie, low net carb, and completely vegan. Ingredients 1 cup originally Longjevity fiber flour 3 tbsp chia seeds 1/2 c plus 2-4 tbsp water 1 tsp baking powder salt (I used about 1 tsp) + herbs to taste Directions Preheat oven to 275°F Soak chia seeds in ½ cup water until expanded and gelatinous – approximately 10-15 minutes. In a separate bowl, combine Lonjevity flour, baking soda, salt, and herbs. Add dry ingredients to the chia gel and mix until combined. Add additional 2-4 tbsp of water, 1 tbsp at a time, to mixture until the dough is just moist and sticks together well. Cut two pieces of parchment paper the length of a baking sheet. Place the dough between the two sheets and roll out until thin and flat on the cookie sheet. Remove the top piece of parchment prior to cooking. Using a pizza cutter, cut the crackers into squares and bake for 35-45 minutes until browned and just slightly crunchy. Flip the crackers, breaking them at the cut lines, and bake for an additional 30 minutes. Cool completely and serve.
